Cheesecake Flan

1 (8 ounce) package of cream cheese, softened

4 eggs at room temperature

1 and 1/2 cups granulated sugar, divided

1 (12 ounce) can of evaporated milk

4 squares of semi-sweet baking chocolate

Directions:

Preheat oven to 350 degrees. Place one cup of the sugar in a heavy saucepan over medium heat and stir constantly until the sugar is a deep golden brown and develops into the caramel sauce. Pour the caramel sauce into the bottom of a 9 inch round cake pan.

Place the chocolate squares into a microwaveable bowl and microwave on high for 1 minute, stirring after every 30 seconds, or until the chocolate is almost melted and smooth.

With an electric mixer, beat the cream cheese until smooth, then blend in the evaporated milk. Add the remaining sugar and melted chocolate, blending well. Add the eggs one at a time, blending well after each addition.

Pour the mixture over top of the caramel sauce and set the filled cake pan into a larger pan which contains water that goes about halfway up the sides of cake pan before placing in the oven.

Bake the cake at 325 degrees for one hour or until a knife inserted one inch from the edge of the pan comes out clean. Remove from the oven and allow the round pan to cool on a wire rack at room temperature until completely cooled.

Refrigerate for at least 4 hours before removing from the pan and serving.

To release from the pan, run a knife around the edges of the pan then turn over onto a larger plate and shake gently to loosen. The caramel sauce will ooze down over the sides. You can garnish with chocolate shavings if desired.

Serves 12.

Cheesecake Flan-->Cream Cheese Desserts